If there’s one food item in the world that I could absolutely not live without, it’s the breakfast burrito. One thing I’ve come to accept, is that burritos are good, pretty much no matter what you put into them. BUT when they have exceptional fillings, it’s transcendental.
I was always horrified by chroizo after reading the ingredients list, and even as a meat eater, preferred soy chorizo, or soyrizo. We would mix it with eggs, then pile it in our tortillas with mini roasted potatoes and cheese. With this burrito, I use extra firm tofu, onions and spices for the “egg” scramble, and we add some usual suspects like pinto beans, radish, cilantro, avocado, and a generous helping of fresh baby spinach to keep things moving (if you catch my drift).
You can put whatever strikes your fancy into the burrito, but what’s special here is the soyrizo + tofu filling. You can do what I’ve done here, OR you could layer the burrito with potatoes and peppers, rice and black beans, or spinach and salsa. You could put it all in if you want, just make sure to get the extra large tortillas!
It really is joyous. The excitement of breakfast burritos is real, folks, and the possibilities are endless. I mean, ANY burrito means it’s a joyous occasion, but for breakfast? It’s the most important meal of the day, why not make it amazing?
Soyrizo Tofu Breakfast Burrito
We eat these breakfast burritos so often, that I just had to publish it. We have them nearly every weekend at least, and sometimes prep them for weekday breakfasts. The base is always the same, and you can add whatever you like.
For the Soyrizo Tofu Filling
- 1 Tablespoon Olive Oil Extra Virgin
- 1 Cup Onion Diced
- 1 Package Tofu Firm, Organic, 14 Ounce Package
- 1/2 Teaspoon Pink Himalayan Sea Salt
- 1/2 Teaspoon Black Pepper Freshly Cracked
- 2 Teaspoons Turmeric Optional
- 1 Package Soyrizo 9 ounce package
For The Burritos
- 6 Flour Tortillas Burrito Size
- 1 Cup Baby Spinach
- 1 1/2 Cups Pinto Beans
- 1/3 Cup Vegan Shredded Mozzarella
- 1/3 Cup Radishes Cut Into Matchsticks
- 1/3 Cup Cilantro Fresh Leaves
- 1 1/2 Avocados Sliced
Heat a large skillet over medium-high heat. Add in the olive oil, and onion. Cook until the onion is translucent and slightly browned on the edges, about 5 minutes.
Crumble the tofu into the pan, stirring to combine. Cook for about 3 minutes, then add the salt, pepper, and turmeric. Mix well.
Add in the soyrizo, mixing well again. Continue to cook until the bottom caramelizes a bit, about 5 minutes, stirring two to three times. You want the mixture to be thoroughly heated, and have a bit of caramelization.
Meanwhile, heat pinto beans in a pan or the microwave until warm, about 5 minutes.
Toast your tortillas over a flame, or warm in the microwave. I prefer tortillas toasted over the flame. Use tongs so you don’t burn yourself.
Divide the spinach among the tortillas, and layer the heated pinto beans, cheese, soyrizo filling, radish, cilantro, and avocado. Wrap and enjoy!